Low FODMAP Bang Bang Chicken & Rice Bowls

Name: Low FODMAP Bang Bang Chicken & Rice Bowls
Prep time: 600 min
Cook time: 1800 min
Total time: 2400 min
Yield: 4
Cuisine: Indian
Ingredients: 182 ml Mayonnaise (182 ml (0.72728887310186 cup) mayonnaise*); 2 tbsp Sweet Chili Sauce (2 tbsp sweet chilli sauce*); 1 tbsp Maple Syrup (1 tbsp pure maple syrup*); 1 tbsp Lime Juice (1 tbsp fresh lime juice); 1 piece Black Pepper (1 Season with black pepper); 600 g Chicken Thigh (600 g boneless chicken thighs); 1 tsp Paprika (1 tsp paprika); 1 tsp Dried chives (1 tsp dried chives); 2 tsp Soy Sauce (2 tsp soy sauce*); 1 tbsp Light Brown Sugar (1 tbsp light brown sugar); 1 tbsp Garlic Infused Oil (1 tbsp garlic infused oil*); 4 tbsp Bang Bang Sauce (4 tbsp bang bang sauce (see above)); 280 g Long Grain Rice (280 g (1.344 cup) long grain white rice or basmati rice (uncooked amount)); 181 g Carrot (181 g (1.5023 large) carrot (peeled & cut into matchsticks)); 225 g Cucumber (225 g (1.5075 cup) cucumber (cut into matchsticks)); 4 pieces Radishes (4 radish (finely sliced)); 2 tbsp Scallion (2 tbsp green onions/scallions (green leaves only, finely sliced)*)

Low FODMAP Bang Bang Chicken & Rice Bowls - Lunch, Dinner (Indian)

2400 minIndian

Servings4

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Dairy Free

Ingredients

For 4 servings

Mayonnaise182 ml · 182 ml (0.72728887310186 cup) mayonnaise*
Sweet Chili Sauce2 tbsp · 2 tbsp sweet chilli sauce*
Maple Syrup1 tbsp · 1 tbsp pure maple syrup*
Lime Juice1 tbsp · 1 tbsp fresh lime juice
Black Pepper1 piece · 1 Season with black pepper
Chicken Thigh600 g · 600 g boneless chicken thighs
Paprika1 tsp · 1 tsp paprika
Dried chives1 tsp · 1 tsp dried chives
Soy Sauce2 tsp · 2 tsp soy sauce*
Light Brown Sugar1 tbsp · 1 tbsp light brown sugar
Garlic Infused Oil1 tbsp · 1 tbsp garlic infused oil*
Bang Bang Sauce4 tbsp · 4 tbsp bang bang sauce (see above)
Long Grain Rice280 g · 280 g (1.344 cup) long grain white rice or basmati rice (uncooked amount)
Carrot181 g · 181 g (1.5023 large) carrot (peeled & cut into matchsticks)
Cucumber225 g · 225 g (1.5075 cup) cucumber (cut into matchsticks)
Radishes4 pieces · 4 radish (finely sliced)
Scallion2 tbsp · 2 tbsp green onions/scallions (green leaves only, finely sliced)*

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Steps

1Preheat the oven to 190ºC (375ºF). Line a baking tray with baking/parchment paper.
2Make the bang bang sauce by mixing the mayonnaise, sweet chilli sauce, maple syrup, lime juice and a couple of grinds of black pepper in a bowl. Taste and add a little bit more sweet chilli sauce to taste if you want it to have more kick. Place the sauce to one side.
3In a small bowl, mix the paprika, chives, soy sauce, brown sugar, garlic infused oil and the amount of bang bang sauce needed for the marinade.
4Place the chicken thighs in a large bowl. Pour over the marinade and toss until they are well coated (we used tongs to do this). Then, transfer to the baking tray - make sure the thighs are not touching.
5Bake in the oven for 30-40 minutes, until cooked through. If using bone-in chicken thighs give them an extra 15-20 minutes.
6Place the rice on to cook according to the packet instructions. We used the absorption method.
7Peel the carrots. Chop the carrots and cucumber into match sticks. Finely slice the radish and the green leaves of the spring onion/scallion.
8Remove the chicken thighs from the oven when they are golden and cooked through. Slice the chicken thighs.
9Assemble the Low FODMAP Bang Bang Chicken and Rice Bowls with cooked rice, chopped veggies, and sliced chicken thighs. Drizzle in the remaining bang bang sauce and garnish with chopped spring onion/scallion leaves. Enjoy!